Monday, 21 May 2012

Roast chicken, Israeli couscous, roast cabbage

This is a really simple easy dinner.
I tend to roast 2 chickens so we have plenty for dinner, leftovers for lunches and 2 carcasses to make chicken stock.

I like to roast my chickens on a bed of sliced onions, lots of maldon salt and olive oil. I used 4 onions.
I put a lemon cut in half and some rosemary up its bum for some flavour. This does mean a longer cooking time if you have something in the cavity.

I put the chickens in a 200C oven for 20 minutes and then turn down to 180C for another 2 lots of 30 minutes basting as you go. Keep the onions tucked under the birds so they don't burn too much.
I do not turn them over during the cooking time, as I think it makes for better presentation.
Once the chickens are done remove from the roasting pan as you want to make way for the cabbage.
Take out the onions and some of the juices for the couscous leaving just enough to coat the cabbage.
Slice the cabbage into thin wedges. I have used half a cabbage and coat in the juices at the bottom of the pan, finally add some salt and pepper and roast for about 10 - 20 minutes. Keep an eye on it as it can scorch easily, this does add to the flavour though.

For the couscous, cook as the packet directs. You can do this in advance as it doesn't have to be hot. Add the onions and the some of the saved chicken juices from the roasting pan and squeeze the juice from one of the lemons from the cavity and add what ever else you like. I added 1/2 a finely chopped red onion and some sliced raw spinach and italian parsley, (just because it was in the garden). I wanted to add some chives but I forgot about them.

Really simple and devine and enjoyed by all...
I have the left overs for my dinner tonight at work along with some of the beetroot relish that was left over from the previous post.